Sautéed Zucchini and Cherry Tomatoes
This post may contain affiliate links. Read my full disclosure policy.
Transform your summer dinners with a simple, flavorful veggie sauté that’s far greater than the sum of its parts.
Crisp zucchini, burst cherry tomatoes, and, meltingly sweet red onions sautéed in olive oil, and finished off with fresh basil. It sounds simple—and it is—but it’s one of those magical dishes where the whole is far greater than the sum of its parts. Pair it with grilled salmon, steak, or chicken and some orzo tossed with a bit of lemon and olive oil for a light and easy weeknight meal.
Table of Contents
“This recipe is so fresh and light, we really loved it and so simple to make.”
What You’ll Need To Make Sauteed Zucchini And Cherry Tomatoes
Step-By-Step Instructions
In a large sauté pan, heat the oil over medium heat. Add the onion.
Cook, stirring frequently, until very soft and pale purple in color, 7 to 8 minutes. Do not brown.
Add the zucchini, tomatoes, garlic, salt, and pepper.
Cook, stirring frequently, for 3 to 5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning, if necessary.
Transfer to a serving dish and garnish with more fresh basil, if desired.
You May Also Like
Sautéed Zucchini and Cherry Tomatoes
Transform your summer dinners with a simple, flavorful veggie sauté that’s far greater than the sum of its parts.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small red onion, diced
- 1 pound zucchini (2 to 3 medium), cut into ½-inch chunks
- 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped basil, plus more for garnish if desired
Instructions
- In a large sauté pan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until very soft and pale purple in color, 7 to 8 minutes. Do not brown.
- Add the zucchini, tomatoes, garlic, salt, and pepper and cook, stirring frequently, for 3 to 5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning, if necessary. Transfer to a serving dish and garnish with more fresh basil, if desired.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 104
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 9g
- Sugar: 6g
- Fiber: 3g
- Protein: 2g
- Sodium: 529mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious!
So nice! I’ve always made this combo of vegs but never with the details that make this stand out in eye appeal. Chunky zucchini, red onions and pop of cherry tomatoes(I used yellow) it’s beautiful, healthy, easy and perfect!
I’ve make this dish many times – it’s fantastic and easy to make.
This is a delicious recipe as is, but if you want to kick it up a notch you can do this:
1. Use half green and half yellow squash and follow the recipe as written.
2. When it’s time to add the tomatoes, remove the pan from the heat, add the tomatoes, a large handful of mozzarella cheese, and the basil. Cover & let stand for 5 minutes then serve.
This goes great with a grilled steak or chicken.
Thank you for this recipe, Jenn – love your site.
This is a go-to recipe for me! I have recently lost 45 pounds so lean proteins and veggies are must on my menu. Only changes I made were avocado oil in lieu of olive oil and I cut way back on salt – every man for himself with the salt shaker.
If you have a garden, you know how abundant cherry tomatoes can be. Everyone knows about zucchini too… With those thoughts in mind, I’m always looking different for ways to use these.
This relatively simple dish is a huge winner. I tend to make it just as written. If I have some bacon fat with nothing to do, I’ll use that instead of the olive oil, but the combinations here are perfection without it.
Best veggies of the summer! I made this side dish last week exactly as written in the recipe. It is both beautiful and yummy. Will be making routinely.
Who would thunk that a zucchini recipe would be a family recipe. However, every time I say that I am making this recipe I get smiles and high fives. Flavourful, easy and quick to make and its vegetables! Who knew.
The trick is to keep the zucchini al dente, not to overcook and I find that it is ready just when the cherry tomatoes start to give up their juice.
Love, love, love this recipe! I have made it numerous times exactly as written! So easy & full of flavor! I usually serve it as a side with Chilean Sea Bass for company! Always get rave reviews! Thanks Jen!!
Hi Jenn,
I only have large beefsteak tomatoes, would I be able to use them chopped up? Mary
Sure, Mary. Enjoy!